Sturgeon Shashlik with Vegetables
Main Dishes • Author's
Description
Recipe by John Smith, head chef of a popular American restaurant.
Ingredients
- Fillet of Sturgeon 1⅖ kg
- Onion 20 oz
- Dried Dill Stems 0 oz
- Sugar 0 oz
- Sparkling water 5 fl oz
- Butter 0 oz
- Sweet Corn Sticks 2 pieces
- Sweet Red Onion 20 oz
- Tomatoes 10 oz
- White Pepper (whole) 0 oz
- Adjika to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the marinade. In a large bowl, combine the sliced onions, chopped dill stems, and diced tomatoes.
Step 2
Pour in mineral water, add salt and pepper. Mix well and mash all the ingredients with your hands.
Step 3
Cut the sturgeon into 5 cm cubes, place them in the marinade, cover, and let sit in the refrigerator overnight or for 8 hours.
Step 4
Slice the corn cob into rounds.
Step 5
Cut the base of five onions with a sharp knife to make them stable, then trim the tops of the onions by 1–1.5 cm. Make a cross-shaped incision inside each onion without cutting through the outer layers, and insert a small piece of butter into the cut. Fold a sheet of aluminum foil into quarters and wrap the onions in it.
Step 6
Place the onions wrapped in foil directly onto the hot coals of the grill and roast for 20 minutes, until the onions become soft. Then remove them, let them cool, unwrap from the foil, and use a teaspoon to scoop out about half of the flesh from each onion, creating 'cups'.
Step 7
Cut the tomatoes in half and scoop out the seeds with a spoon.
Step 8
Remove the sturgeon and thoroughly scrape off any remaining marinade. Thread it onto thin skewers or wooden sticks (which should be soaked in water beforehand), alternating with rings of red onion and cored tomatoes, placing about three pieces on each skewer.
Step 9
Grill the kebabs on hot coals: first in the high heat zone until a crust forms, then move to a moderate area for a total of 10–15 minutes. Similarly, grill the corn on the rack, brushing it with butter until golden brown.
Step 10
Before serving, fill the onion "cups" with homemade adjika. Serve the kebabs immediately from the grill, garnished with fresh herbs, placing an onion "cup" with adjika on each plate.
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